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Andouille and Chicken Jambalaya

Andouille and Chicken Jambalaya comes together with Vegetable Oil, Onions, Bell Peppers, Salt, and Cayenne. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/2 cup
• 3 cup
• 1 cup
• 3 tsp
• 1 1/4 tsp
• 1 lb
• 1 1/2 lb
• 3
• 3 cup
• 6 cup
• 1 cup

Method (preview)

1. 1

   1. Heat the oil in a large cast-iron Dutch oven over medium heat.

2. 2

   4. Scrape the bottom and sides of the pot to loosen any browned particles.

3. 3

   Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles.

4. 4

   Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne.

5. 5

   Add the chicken and the bay leaves to the pot.

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   Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot to loosen any browned particles.

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   8. Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the water, stir to combine, and cover.

8. 8

   Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed.

9. 9

   Remove the pot from the heat and let stand, covered for 2 to 3 minutes.

10. 10

    10. Remove the bay leaves. Stir in the green onions and serve.

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    Recipe by: Emeril Lagasse - TVFN

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    Posted to recipelu-digest Volume 01 Number 433 by RecipeLu